Hands down, BRAVO's Top Chef is one of our favorite culinary competition shows. In addition to seeing talented chefs come up with creations on the fly, Restaurant Wars and cities being showcased - it's being introduced to chefs and their restaurants that we are constantly making a note to visit when we are in the midst of our travels. We have quite a list of our favorites that we have enjoyed seeing at Cochon555, culinary events, and of course interviewing as well in Athleisure Mag. This month, we chatted with Chef Brooke Williamson who was second runner up on Season 10 of the show and won it all when she came back for Season 14, we talked with her about her start in the industry, being the youngest chef to cook at the James Beard House, being a Restaurateur of a collection of restaurants and more!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a chef?

CHEF BROOKE WILLIAMSON: I don’t really remember that moment because I was so young and I was probably 6 or 7 years old when I realized that I wanted to be a chef. Then it became a thing that I just worked towards during my whole childhood so I don’t have one defining moment – it was just something that I knew I always wanted to do.

AM: Where did you train and what were restaurants that you worked at starting prior to the first restaurant that you opened?

CHEF BW: Well, I didn’t go to formal culinary school, I did take some cooking classes in my teens at a little cooking school called Epicurean but otherwise it was all restaurant training. My first kind of formal culinary job was at Phoenix at the Argyle Hotel under Ken Frank on Sunset and then I was there for about a year and a half and moved onto Michael’s in Santa Monica and moved up to Sous Chef like within a year so it all happened very quickly within a year. But I think that personally it’s because I I had been cooking my entire life.

AM: How do you define your style of cooking?

CHEF BW: I don’t really – my husband, Nick Roberts and I have several different restaurants and they are all very different from one another. I would say that the one constant throughout is seasonality and locality. I would say that we try to cook with seasonal, local ingredients as much as possible. I think that with both of us being native Californians we just naturally gravitate towards a lot of produce and just kind of work from there. All of our restaurants are very different just conceptually so I don’t have a definitive answer for that.

AM: It’s amazing that at the age of 22, you were the youngest chef to cook at the James Beard House, what do you remember preparing for that to take on such a big task?

CHEF BW: I think that at that age, I kind of didn’t know the magnitude of what I was doing which may have helped me with my composure. I knew what the James Beard House was and what an honor it was, but I didn’t understand the magnitude of what it was.

AM: When you opened your first restaurant, what is the first takeaway that you took from it that you learned from that and how did it inform how you went about opening and managing your future ones?

CHEF BW: Well my husband and I opened it when we were very young. We were chefs, we were not restaurateurs. We didn’t know what the difference was and we learned very quickly that we went into a space that we didn’t do a ton of research on the lease or the history of the location. I think what we took out of that was probably the most expensive culinary education that I could have had! That’s what I consider it – your first failed restaurant is such a learning experience and I’m so glad that it happened the way it did and I had something to fall back on by the time we closed the doors, but I can’t even count on 2 hands the number of takeaways from that. I just became more business savvy and understood how important the business side of a restaurant was.

AM: Can you tell us about each of your restaurants because they have a different feel to them – so walk us through the worlds of your restaurants!

CHEF BW: So the oldest restaurant which is currently open is Hudson House which has been around for 10 years and has morphed a lot since we have first opened it. It is still this warm gastropub kind of feeling. It’s sort of the first gastropub in the Redondo area of its kind and it’s changed a lot. It’s matured a bit as we just did a facelift on it so it looks more mature and more modern than it ever has. The menu has changed a lot and it still has that neighborhood feel to it. Then, The Tripel opened 2 years after that which is kind of a craft beer bar with upscale bar food. We have a couple of signature burgers which is what we are known for at The Tripel. Then we have Playa Provisions which is just down the street from that which is a 4-in-1-concept, we have a whiskey bar, a sit down seafood restaurant, a café that serves pastries and coffee in the morning through lunch, and then an icecream counter where we make all of our own icecream in nostalgic flavors. Then in Playa Vista, we have Da Kikokiko which is a fast casual Hawaiian concept – we serve mainly poke bowls, musubi and shaved ice and Dole whip as well. We have an icecream shop in Mar Vista which is a bit of an offshoot of Small Batch Ice Cream which is in Playa Provisions. We also have a retail store called Tripli-Kit as well that is specialty kitchen related goods.

AM: Do you think that you will open additional restaurants and concepts in California and also do you think that you will open up in other cities down the road?

CHEF BW: I would say if history tells correctly, we will probably continue in California. We do have this tendency to remain very local because my husband and I are very hands on and I like to be able to visit every place within a day if I need to or to get anywhere where I need to be or if I have to be. I’m kind of a control freak that way – I wouldn’t rule out opening a place out of state, but if we were to do something that wasn’t hyperlocal, then it would be an extension of something that we already have. That way we would feel that we would have control over from afar as well.

AM: Seeing that you and your husband are both chefs and restaurateurs and run your business together – how do you maintain how you work with one another as business partners as well as to maintain your coupleship?

CHEF BW: It’s the only way we have ever known each other. We met each other in the kitchen many years ago so it feels very natural to be in business together which is a struggle for a lot of couples that didn’t start out that way, I think. We know each other in a business sense very well. The hardest thing is juggling the parenting with the business. We want to stay active and engaged as parents as we juggle our busy days with the restaurants and with what we do. It’s really been the hardest part but we have somehow managed to make it work. We’re very fortunate that we have one another that we can kind of play off of and understand each other’s lives and the fact that we don’t want someone else raising our child. That mindset about what we want our lives to be is really helpful.

AM: What are 3 signature dishes that if you had to select them from across your restaurants – what should we try?

CHEF BW: Well, Hudson House we just completely redid our menu and in 10 years we just shifted things to a slightly overall Asian feel. There is a lot of Asian influence but it stil feels like a gastro pub menu. There are a couple of items that we will never be able to get rid of so we put it on a secret menu as we knew a lot of people would be mad with us if we didn’t still offer it. The Hudson Pretzel Burger and we do these Brown Sugar Pork Ribs which people go crazy for.

At Playa Provisions, I would say the Lobster Roll is something that we are pretty known for. The Crab Claw Pots, which is a snow crab claw with a crab cake at the end of it and then the whole thing is fried. That has become a signature staple as well as our specialty pastries. We do a Unicorn Cake it’s a special order. It’s a rainbow sort of pastel layer cake that is decorated like a unicorn and is filled with sprinkles which we sell a couple a week.

At The Tripel, I would definitely say that The Tripel Burger is a go to staple that we are known for on that menu. It’s duck confit, ground pork and beef with truffle cheese and apricot jam on an onion brioche bun.

At Da Kikokiko the spicy tuna bowl and the spam musubi, although we do a really good salmon musubi which sells almost as well, and of course the shaved ice. People come in just for the shaved ice.

I would say that our signature staple flavor that we have over at Small Batch, which is also my son’s favorite, is Mint Oreo or Chocolate Malted Crunch which is kind of a play on the old thrifty Junior flavor.

AM: You were asked to collaborate with a brewery to create Girl Grey. Where did this idea come from by having these interesting flavors of the Belgian style ale, the almonds and earl grey tea to come together?

CHEF BW: I knew I wanted to do a Belgian Tripel style of beer as it is my favorite style of beer and it is also why the restaurant is spelled T-r-i-p-e-l in the style of this Belgian beer. So it felt like it made sense to do a Belgian Tripel beer and then I used my chef brain in the sense that I thought about flavors that naturally went well with a higher alcohol creamy aged ale. There were probably 7 different flavor ideas and combinations that were on the table. That’s the one that really stuck and we made a sample of it, tasted it and that is the one that we went with.

AM: Is it still available?

CHEF BW: It was a one time release so I’m sure that there is some stashed away, but I don’t know if it is still purchasable from the brewery.

AM: We know you also did a sour beer with them, do you see yourself doing collaborations like this?

CHEF BW: I would totally be up for it! I felt like it was a one time collaboration that they were looking to do, but if they came back to me, and were interested in doing another flavor with me – I would totally be down to do it.

AM: So what led to you to the decisions that brought you to Top Chef for Season 10 and after having all of the experience from that season, what made you say that you would come back for Season 14 where you ultimately won that one?

CHEF BW: Well the first time it was a really difficult decision. I had a 4 year old at the time and I had turned it down several years before and then finally said yes after seeing what it had done for the previous chefs, that the platform creates for chefs who do well on it. I felt it was a personal challenge to do something that was out of my comfort zone for myself, but I also felt that now more than ever – the restaurant business is a difficult business and I felt like anything that you can continue to do to stay relevant and to let people know that you are out there and waiting for them to recognize you is worth doing! Of course, you don’t know how you are going to do or come off when you do something like that, but I felt that I was relatively unconcerned with my personality coming off in a terrible way so it was more of a personal challenge to see where we could take this.

AM: For season 14 was it more of a nobrainer?

CHEF BW: No it wasn’t because I felt like, what were the chances that I could do better than second place? On a personal note, it was a much more difficult decision. Professionally it was more of a no brainer. I saw first hand what it did for my business and what it did for me. But personally, the thought of going back and being eliminated first, second, third or anything less than winning would have been a total disappointment to me. So I kind of went into it with that mentality which helps and hurts in several ways.

AM: In terms of your Top Chef squad we see you with Richard Blais on the show and we see you with other chefs from the show for your appearances etc. When you are not in those areas, who from the show do you hang out with?

CHEF BW: I feel like I made a lot of really good friends from the show. They’re people that I would consider closer personal friends that I made and keep contact with on a very regular basis. Kristen Kish is one of my very best friends that I stay in touch with, Casey Thompson is one of my closest friends and I have a plethora of other people – I’m good friends with Shirley Chung, Kelvin Gillepsie - I could go down a list of people that I have kept in touch with on a regular basis and I would say a handful of people I stay in really close contact with and consider them my closest friends.

AM: We know that you have done a lot of TV from Top Chef, MTV’s House of Food, and Esquire Network's Knife Fight – what are upcoming shows that we can expect to see you on?

CHEF BW: I haven’t done a ton of shooting lately. I did an episode of Top Chef recently that just aired that I judged.

AM: We loved seeing you on there with your Christmas Sweater – so cute.

CHEF BW: Haha yeah my Ugly Christmas Sweater.

AM: You have so many accolades under your belt from being a chef, restaurateur, whisky aficionado, beer creator – what else is on your list that you want to add to that you have yet to tackle??

CHEF BW: Not really, there are areas that I feel like I want to do better in. I would say that the way I feel about my life and career is that I have done a lot of things pretty well. I would love to say that I do more things very well. I’m kind of at a point right now where I don’t have to do more stuff to do more stuff. I want to make sure that what I am doing is really quality. I don’t feel like I need to expand my horizons. I want to make the restaurants that I have open are doing the best that they can and that the people that come in are having great experiences as often as possible. I want to be more present in my restaurants, my life and as a parent. I don’t feel like I need to branch – I feel like I need to branch in.

AM: That’s a good one. I feel like a lot of times we do bite off so many things and branching in is a good thing.

CHEF BW: Totally, I mean – when it comes to my health and mental, physical, wellness, my parenting and my friendships and that there have been things that have suffered – not dramatically because I have been stretched too thin and I just want to do everything a little better.

AM: We know that you are an avid SoulCycler and you do fitness and various workouts – why is this so important to you to have this as a part of your lifestyle?

CHEF BW: One because I feel like I physically need to maintain my health in order to live the lifestyle that I live and to do the things that I do. The travel takes a lot out of me when I do the appearances, dinners and stuff like that. I’m not a great traveler so just maintaining that and some sanity is really due to my exercise regimen and I can really feel it when I don’t exercise and I don’t get that energy out in the right way – I feel like my life suffers. Even from an energy standpoint to maintain the energy to do it all. I feel like it’s so important to maintain sanity.

AM: You recently cycled through Italy to tour their countryside as well as to enjoy the foods of the region. Did you have to train yourself to do that kind of cycling as it seemed like you were on your bike quite a bit to get everywhere!

CHEF BW: I think I had to train myself on how to be on a real road bike which is not a no brainer! It’s actually a scary piece of equipment and if you don’t use it properly, it can kill you. I felt that I needed to up my game on how to be on a real bicycle outside and not on a stationary bike like I was used to. It was also about sitting on a saddle for such a long period of time that’s really where I struggled the most sitting on those bike seats. It seems like it would be nothing when you’re talking about biking hundreds of miles – but it’s not nothing!

AM: How many hours were you on this bike without a rest?

CHEF BW: I mean, we would stop for coffee and when we needed to stop. But, we were with a group of people and I wasn’t going to be the reason why we were taking so long. Especially since I was technically helping to lead this trip. We would go for a couple of hours and stop for a cup of coffee and then go another couple of hours and stop for lunch and then it was a quick ride to whatever hotel we were staying at. The difference between a 45 mins or hour SoulCycle class and 5 hours in a bike seat is huge!

AM: Since you do travel so much, what are 3 must haves that you bring with you regardless of where you are traveling to?

CHEF BW: If I am taking a flight, I always have Flopsy my stuffed rabbit that I take with me that I have had since I was 4 in my carry on! If I get on a flight, I’m going to have Flopsy. I’m not religious at all but have a Saint Christopher that I travel with as well. Those are the kind of things that I don’t get on a plane without having those. The other thing is that I travel with snacks always. I’m always the one that travels with a ziplock gallon bag full of snacks because I feel like unnecessary travel hunger just adds to the stress of travel. I also hate having to grab a bag of Doritos because there isn’t a banana. I always have a little pot of lavender scented balm or something that smells good. Usually it’s lavender scented as I am a bit of a high anxiety person and smells really help me. I also love Dr. Pepper Lip Smacker Chapstick.

AM: We love the throw back!

CHEF BW: I actually mentioned that I had them and I couldn’t remember where I said it, but I couldn’t find them anywhere and Target stopped carrying them – specifically the Dr. Pepper flavor and Lip Smacker actually sent me a 6-pack where I am currently on the last stick.

AM: So where can we find you grabbing a meal outside of your restaurants, working out and doing a bit of shopping?

CHEF BW: Oh my gosh those are so different questions! Alright so, I don’t often grab a cocktail outside of my restaurant. I grew up in Los Angeles, I was a total bar hopper at 20/21 I was sitting at the Vermosa Bar sitting by myself just after work drinking a Johnnie Walker Black on the rocks on a school night – loving it. I feel like I got that out of my system and that I don’t need to go to bars just to go to bars anymore. I have a child that I appreciate putting to bed at night and I can have a really good cocktail at my own restaurant. I’m not a bar goer. When it comes to eating meals outside of my restaurant, we generally go ethnic. Generally Asian, we do a lot of sushi and go to Kanpai in Westchester a lot. We go to Aiara for Thai food a lot we go to ASAP Phorage for pho – so we do a lot of Asian food and we like to keep it local.

I definitely am a SoulCycler but every so many months I do this Boot Camp with Lacey Stone and I love her. She does a 2 week boot camp called Reboot which I am actually doing and it’s 2 weeks of no drinking, eating super clean and I prep all my own meals. I still go to my spin classes, but 3 days a week, I go to her Boot Camp in the morning and the next one will be at The Wall - so I’ll be there.

AM: We love The Wall.

CHEF BW: I’ve never been there.

AM: It will definitely be good to check it out.

CHEF BW: I like shopping online – I’m not a huge shopper. I don’t like to try things on. I do like to see things in per son. I don’t like to go on shopping excursions. When I see something that I like in a store, I often buy it on an impulse and hope it will fit as I don’t like returning things. I’m not a huge shopper so I actually prefer that when my conditioner is getting low, I like to go on Amazon and order it and would rather have Amazon deliveries every single day!

AM: It’s like Christmas every single day with a new box – but you know exactly what’s in there!

CHEF BW: It’s amazing. By the time I decide that I need to buy something, it always takes me a couple of days to get to whatever store it is anyway, so I can have it on my doorstep without having to go anywhere!

AM: How do you define your personal style in terms of what you wear when you go to work and what you wear when you’re going out with friends or for a date night?

CHEF BW: They are all very different from one another. I love fashion, I love clothes, I love shoes. I also am not someone who will make themselves look great every time they leave the house. I work out a lot. I wear a lot of workout clothes, but I also try not to make that my daily outfit and try not to fall back on that for my go to. I work out in work out clothes and try to care about what I look like when I am going out someplace else. I love to be comfortable. I love overalls, love jumpers and am a big fan of being comfortable and also having a cute outfit on. I do love getting dressed up and am the first person to say that I am going out to dinner to a nice restaurant and that I am excited to put on a pair of heels and a dress, especially because my everyday life means I’m dressing down in jeans, a button down flannel or long sleeve shirt. So when I get dressed up,

I love getting dressed up.

AM: I can only imagine how busy you are. What’s your morning routine like to get to your restaurant?

CHEF BW: I’m very fortunate that in a sense, my husband is a morning person because I am not! So on a weekday, my alarm goes off at 6:20am or 6:18am don’t ask. I start by complaining that I have to get up and my son will come one eyed down the hallway into our bathroom because he is not a morning person either and he found that his morning routine needs to include a shower. My husband will get up and make coffee and usually that’s how I am able to get out of bed because he makes me coffee. Then I am a workout first kind of person. If it is my turn to take my son to school then I will take him and head straight to a SoulCycle class which depends on whether I am in a bootcamp or not. If my husband takes him, he goes to a trainer on Tuesdays and Thursdays, so he can’t go to school before that so on Tuesday and Thursday, I can kind of take my time a little bit and go to whatever class I want to as opposed to the one that is closest to the school. I’m a take-a-class-kind-of person usually but if I can’t, I have a Peloton bike at home and if I can’t pull it together to take a class then I will take it from home. Or maybe I will go for a run if I am on a running kick which I haven’t been for a while. Then I shower and get as many things as I can get done so that depending on where I have to be and when – before one of us has to be home to pick up our son from school.

AM: How do you take time for yourself with such a schedule that you have?

CHEF BW: I consider that when I workout, that that is time for myself and that I don't know if everyone considers it that. Working out is me taking care of myself and working out to keep myself sane. So me scheduling a workout into my day is really my way of taking care myself.

Make sure to follow our new multimedia podcast network, Athleisure Studio and specifically our show, Athleisure Kitchen. You can get the latest episodes when they drop by following and listening to us on your preferred listening platform (Spotify, Apple Podcast, Google Play, Stitcher, etc). You can hear the full interview with Chef Brooke Williamson on Athleisure Kitchen when it drops in Feb.

SHOE DOG

Phil Knight

Simon & Schuster

In Shoe Dog, Nike's founder and board chairman Phil Knight gives an inside view on being the man behind the swoosh. He shares how the early days of his company started as a feisty startup which grew into one of the most iconic brands in the world. This CEO walks readers through mistakes that were made, his struggles and sacrifices that he took to grow his company.

His story begins after graduating business school and borrowing $50 from his father to import high-quality, low-cost running shoes from Japan. Selling them out of the trunk of his car in 1963, he grossed $8,000 in his first year versus currently having annual sales of $30 billion.

Although many know about the beginnings of Nike, Phil Knight is a shy man that has always been a bit of a mystery. In this book he explains the highs and lows, how he curated his employees to be ambassadors of his brand and to embrace the ethos of what his company stands for.

BECOMING

Michelle Obama

Crown Publishing Group

First Lady Michelle Obama gives a first hand account in this memoir about her life as well as embracing her role in the White House. In addition to being the First African American First Lady to serve, she has also been known as an advocate for women and girls in the US and around the world. In addition, one of her most notable platforms is her initiative focused on ensuring that families pursue healthier and active lives.

In addition to her platform, Michelle talks about engaging with the media that she embraced from appearing on Ellen, Carpool Karaoke and other outlets as well as being scrutinized in other areas within media throughout her husband’s presidency.

Ultimately, this memoir walks readers through her life, who she was prior to her marriage, being a wife and raising two girls in the limelight. We are introduced to her childhood in the South Side of Chicago and we get an inside look on the public and private aspects of her life.

MILK STREET TUESDAY NIGHTS

Christopher Kimball

Little, Brown

Tuesday night recipes are reserved for easy dishes to make that can be executed after your busy day of work, post happy hour drinks etc. But Milk Street, created by Christopher Kimball (formerly of America's Test Kitchen). This book includes a number of recipes that makes Tuesday night’s meals something that you can get excited about.

Regardless of your cooking skills, readers will find an array of meals that will get them through the middle of their week. Dishes include: Peruvian ceviche or glaze potatoes with gochujang.

Our editorial, Winter Chill showcases fitness, lounge, on the go and evening wear and is modeled by Charlie and Alyne of Wilhelmina models. In this issue which focuses on all things regarding a fresh start to the New Year, fitness, wellness and more – we talk with Celebrity Fitness Trainer Lacey Stone of E! Revenge Body with Khloe Kardashian to talk about how she got into the fitness industry, her approach with working with clients an the importance of creating superheroes. We also have a fun interview with BRAVO’s Top Chef, Chef Brooke Williamson about her restaurant group, her love for cooking an how she got into the industry. When it comes to nutrition, we like to kick off the year to find out about what we need to be mindful of eating regardless of what are food journeys are, in this month’s issue we talk with Amanda Baker Leimen MS, RD to find out about rich nutrient foods, non-starchy veggies and more.

As always, we have a number of our features and roundups that we include in each issue and on some articles, you will see links to our multimedia podcast network, Athleisure Studio which has a number of shows that we launched in #TRIBEGOALS (Lacey Stone as well as Sara Happ was recently include), The Road To Tokyo 2020 (US Track & Field Natasha Hastings) and more.

What does it take to be an athlete that dedicates years to making a national team and to compete on a global stage for the coveted medal that defines their career. We all enjoy watching the Olympic Games whether it’s a sport, a specific athlete or just getting into the competitions. Before they hit the stadium, there are years of work, drive and focus that take place with countless training session, coaches, and qualifying competitions. Athletes come from various backgrounds and walks of life. They sacrifice their lifestyle, homes, jobs and personal life to prepare for and win these monumental moments and leave a lasting legacy.

The Olympics is a registered trademark of the International Olympic Committee.

La La Anthony has had a phenomenal career that began in radio, continued with her being a host on MTV's TRL, continuing on to a series of successful seasons of her own reality show on VH1, being a bestselling author and of course her role on STARZ Network’s Power as LaKeisha. As she is currently back on set filming another season of this epic show, #TribeGoals took a few minutes to talk with her about who she is inspired by, how she is able to stay organized in the midst of a busy schedule while juggling being a mom and more.

It’s the last issue of the year and we are excited to have Entrepreneur, EDM DJ and Instagram Star - Universal Music Latin America’s, Gianluca Vacchi for this month’s cover! In addition, we have interviews with La La Anthony of STARZ’s Power, Parveen Kaur of NBC’s hit show Manifest, Poppy Jamie of Happy Not Perfect, Sarah Potempa - Celebrity Hairstylist and founder of Beachwaver Co and more. We also have brought back our annual, NEW YEAR N3W YOU as well. Read the full issue here.

Each year, the Victoria's Secret Fashion Show stage comes alive with 60 models including Elsa Hosk, Martha Hunt, Lais Ribeiro, Adrianna Lima and more. Next month, these Angels, in NYC, will rock their wings by the lingerie brand and their glow will be courtesy of Celebrity Makeup Artist, Charlotte Tilbury and her covet worthy line as the official makeup partner for this year. We had a moment to find out more about the collection as well as how to get the glow as we get into the holiday season.

We caught up with Charlotte to find out about her approach to creating the makeup vision for this show with an angelic filter for the face to enhance what nature has given to you naturally. The show was infused with fresh glowing looks for the complexion, the ultimate dreamy eyes and of course, a supermodel glow.

ATHLEISURE MAG: What was the inspiration behind this year's show?

CHARLOTTE TILBURY: Darlings, I am beyond thrilled to share with you the official NATURAL, FRESH, GLAMOUROUS look I created for the Victoria’s Secret Show 2018! This look is all about enhancing the most beautiful, dreamy angel version of YOU. I designed the look to act like a glowing, angelic filter for the face and body, and to enhance what nature naturally blessed you with… so they can light up the runway and casts a spell on the world!

One of my inspirations for the look was inspired by the healthy, happy, naturally flawless beauty look of Gisele – she embodies that signature fresh, glowing ANGEL gorgeousness! I also wanted the makeup to channel that Victoria’s Secret feeling! Victoria’s Secret is all about pure fun, joy and abandon! It is a world of confidence, glamour, sexiness, power and magic that we all sail off to for the night! Whether you are watching it at home, or front row - everyone gets lost in the hypnotising allure of the angels! And this year we have such an inspiring group of women who light up the runway and people’s lives - 60 amazing women each with their own unique story, from over 20 different countries! It is so incredible to see so many sexy, brilliant women sharing the power of makeup with the world!

AM: How would you define the Natural, Fresh, Dreamy Goddess look for the Victoria's Secret Fashion Show this year?

CT: It’s an angelic filter to enhance what nature naturally gave you and make you feel like a beautiful, celestial angel… A look that lights up the runway and casts a magic makeup spell on the world! The skin is all about enhanced goddess skin, it’s natural and flawless at its best!AM: Walk us through how we can achieve the Natural, Fresh, Dreamy Goddess look that will be in the show?

2. I applied my award-winning Charlotte’s Magic Cream. An instant turnaround cream for the complexion that floods the skin with moisture and provides the most beautiful, glowing base for makeup. It is made up of oils and actives that feed the skin, Hyaluronic acid and peptides that give a plump-effect to the compleion, vitamin C and E that brighten and soothe the skin, and Frangipani and Aloe Vera. It's my secret to the ultimate runway glow! The cream is applied to model's skin using famous Angel Wing Motion Magic Skin Massage to wake up the complexion.

3. Next, I gently tapped my Magic Eye Rescue to revitalise the eye area. The time released retinol molecules in the formula resurface the skin around the eye to help your eyes appear younger and more radiant, hour-by-hourThe secret to flawless, poreless Angel skin:

4. I applied the ultimate glow primer, Wonderglow to the model’s skin. The primer is full of Hyaluronic Acid and has a genius fluorescent core that redirects light to more flattering angles of the face.

5. I buffed on my Light Wonder Foundation for a natural skin but better effect. I used a shade which was slightly warmer than their natural skin tone to give them a healthy glow.6. For any areas which needed a little extra coverage, I applied my best-selling Magic Away Concealer to conceal any redness or blemishes, brighten darkness, smooth fine lines and hide the appearance of pores

7. Next, I applied my Hollywood Flawless Filter. With the versatility of a primer, the mega-watt glow of a highlighter, and the perfecting properties of your favourite digital filter it soft-focuses and instantly illuminates the Angel’s complexions.

A naturally killer contour and ethereal glow…

8. I wanted every Angel to have a natural contour and ethereal glow under the lights of the runway. I used my Filmstar Bronze & Glow palette to sculpt the appearance of the face and carve out killer cheekbones, add warmth to the complexion with the most natural bronze tones and give a celestial candlelight glow to the skin.

9. The glow was then amplified by using Charlotte’s ‘Diva Light’ Beauty Light Wand. The rose-gold highlighter gives a soft-focussed glow to the cheekbones that plays with the light beautifully.

10. To finish the complexion, I dusted my Airbrush Flawless Finish powder onto the T-area, soft focusing and blurring away any lines and imperfections and creating a soft micro-fine cashmere veil to the complexion. The ultimate natural supermodel brow

11. To reveal the shape of the brows, I brushed them up using her magical Brow Lift tool and then used the soft pencil to fill in any gaps using upward strokes. I used Victoria’s Secret Brow or Never Clear Eyebrow Gel to fix the perfect supermodel brows. The Supermodel exagger-eyes eye filter

12. To start, I curled the eyelashes for definition using my Life-Changing Lashes curler.

13. For the ultimate Supermodel eye, I brought back my sell-out sensation Exagger-Eyes Luxury Palette. Part of my Beauty Filters collection, the palette makes the eyes appear bigger and brighter just like an Instagram filter. Using a blender brush, I washed the enhance shade forwards and backwards across the eyelid like a windscreen wiper. The smoke shade was used along the lash line to add definition.

14. To enhance the Angel eye look, I used a second best-selling favourite Eyes to Mesmerise in Rose Gold. Using a smudger brush, I applied the metallic rose gold shade underneath the lower lash line to make the eyes naturally pop.

15. To elongate the eyes and create a seductive, sexy lifted shape I lined the eyes with an Angel Wing using my chocolatey powder pencil eyeliner in The Sofia.

16. For extra richness and depth, I applied my Colour Chameleon pencil in Amber Haze along the lash line.

17. To complete the Supermodel eye filter look, I used Victoria’s Secret Major Lash to give a dreamy Angel flutter in seconds! Natural, pillowy, supermodel lips

18. For the supermodel lips that everyone wants, I started by re-shaping the lips with her iconic Lip Cheat lip liner in Pillow Talk. The best-selling lip liner loved by celebrities, supermodels, beauty editors and influencers all over the world mimics the natural shade of your lips and gives you the most pillowy pout.

20. I applied Collagen lip bath for a natural dewy veil of gloss on top of the Velvet Matte Cream. Blush-bronze like an Angel

21. To create the look of a dewy, fresh, natural health to the complexion, I applied a combination of blush and bronze Beachsticks in Las Salinas and Ibiza. The soft, dreamy makeup sticks blend with the complexion for a natural looking sun-kissed blush effect.

The secret to a healthy glow from head to toe

22. As the finishing touch to this year’s look, I applied my glossy Supermodel Body. This product created glossy-skinned perfection in minutes. Applied down the centre of the limbs using the cooling roll applicator, it makes the skin look and feel firmer, toned and supple, so every model could stride down the famous runway with the confidence of an Angel. AM: When creating the makeup look with this aesthetic in mind, how will it appear on the 60 models in the show?

CT: The natural, fresh glamorous look will be tailored to suit each individual Angel’s beauty, and to enhance their magnificent custom-designed outfits and those famous VS wings.

About Charlotte Tilbury

One of the fashion industry’s most in-demand beauty professionals, Charlotte Tilbury has completely revolutionised the face of the global beauty industry.

Charlotte spent several years acting as creative director for many large beauty houses before launching her own makeup revolution in September 2013. Charlotte Tilbury Beauty, an award-winning, revolutionary makeup, skincare and scent brand is now available in stores throughout the UK, USA, Canada, Kuwait, Qatar, UAE, Germany, The Netherlands and sold online to more than 65 countries.

Charlotte Tilbury Beauty has won over 160 global awards to date, including Walpole Emerging Luxury British Brand 2014, CEW Best British Brand of the Year 2015, and the CEW Best New Brand of the Year 2015, CEW Best British Brand of the Year 2018. Personally, Charlotte Tilbury has won Fashion Creator at the British Fashion Awards 2005, Rodial Award for Best Make-up Artist 2012, won a CEW Achiever award in 2014, was named InStyle’s Makeup Artist of the Year 2015, was a Veuve Clicquot Businesswoman of the Year 2016 nominee and won NatWest every woman Award 2017.

We’re so excited for the Nov Issue of Athleisure Mag which is focused on Fall Gatherings! This month we are covered by Celebrity Chef and Owner of FlipSigi, host of Travel Channels Late Nite Eats - Jordan Andino where we shot our editorial at his West Village location and caught up with him to talk about his busy schedule, his vision for his restaurant and more! In addition, we have interviews with Top Chef and Restaurant Owner, Richard Blais on how we can get ready to prepare our holiday meals. When it comes to presentation, we received some great tips from Camille Styles in terms of tablescapes and ways that hosts can engage with their guests while also being able to have a great time. We also have a conversation with Tavern on the Green’s General Manager to find out about the historic restaurant, how she enhances the guest experience and what the 6 weeks of holiday means to them in terms of events.

We also have a sneak peek at the Backstage Beauty partnership with Charlotte Tilbury and the Victoria’s Secret Fashion Show! Before you watch it this Sun at 10pm EST on ABC, check out how Charlotte created the look for the show.

We released the Oct Issue a bit ago. This email lets you know that your product, brand, client etc is included in the issue. In addition, if you represent a number of brands they will be throughout the issue.

Our issue is covered by ESPN's Field Yates who is an NFL Insider for ESPN who contributes analysis, breaking NFL news and fantasy football insight year-round across the company's multimedia platforms. He appears on many shows, in addition to his host role on ESPN Radio and on ESPN Audio's popular Fantasy Focus Football podcast.

We also have a travel editorial called I'll Take Vermont with our recent trip to Stowe Mountain Lodge as well as our drive up with the GMC 2019 Canyon Denali. In addition, we have a fall editorial with DJ Eloy and model, Coco Yu/State Management rocking a number of looks in Party at Daybreak.

In addition, this issue included interviews with Jeff Franklin who trains elite canine dogs for the U.S. Military, we talked with Whitney Port of The Hills and The City about joining the cast of MTV's The Hills Reboot. This month's The Art of the Snack shares some of our favorite game time dishes from country music star and cook, Martina McBride with her new cookbook, Martina's Kitchen Mix.

Bingely Books, Bingely Streaming, Something You Should Know, Athleisure List, Athleisure Beauty and more roundups that focus on how to dress in a number of fall and getaway destinations.

The month of Sept is always a hectic time of year as it's summer's last hurrah, NYFW kicks off Fashion Month, football season begins and fall is embraced with it's transitional style and food festivities! As we finished our final show of NYFW SS19, we found ourselves enjoying Eataly's Chef Series, which is a collaboration of chefs including Chef Daniel Boulud, Chef Marc Forgione just to name a few, with Manzo's Chef Adam Hill. We took some time to talk to Chef Adam to find out about how he got into the industry, his work at Eataly's open kitchen Manzo, sourcing and sustainability and of course the Chef Collaborations.

ATHLEISURE MAG: Tell us when you knew that you wanted to be a chef.

CHEF ADAM HILL: Believe it or not, probably when I was 10 years old. I started watching this show and it was before Food Network. There was a show called Great Chefs of the USA and The World. It was a very dry show and was not at all created for a 10 year old. It wasn’t like Emeril Live and didn’t have any kind of flash to it. I remember one day in particular that my dad went out for a business meeting and he came back a little over an hour later and I was still sitting in front of the TV fascinated by it! I started cooking dinner for my family at the age of 10 or 11. My mom took a job at night and even though I was the youngest in the family, I started cooking for my 2 older brothers, my mom and my dad. From there, I just fell in love with it. I started reading cookbooks at the age of 11 or 12. It got me at a young age!

AM: That’s a huge part of your culinary journey! Where else did you go and where did you train prior to coming to Eataly?

CHEF AH: I started my Lucibello’s in West Haven, CT. I started working there at the age of 16 as a dishwasher and prep cook. I worked there for about 2.5 years while I was still in high school. I ended up working my way up to prep cook full time. From there, I did some line experience also and working the hotline – starting at a young age. I also worked at a Country Club called The Stanwich Club in Greenwich, CT and I was at The Culinary Institute of America at the Rec Center – a student run restaurant called, The Courtside Café. It was simple things for students like burgers, fries, chicken fingers and cheesesteaks. It’s things that students want to eat when it’s not part of the curriculum. Even with that, after working there a couple of months, I became Student Manager – it was a good learning experience because at the CIA every 3 weeks, you have a new class. So you might be PM for 3 weeks and then in 3 weeks you might be learning Breakfast Class which starts at midnight but ends at 8am or 9am. So every 3 weeks, our staffing would change at Courtside so I got very good at teaching people because your staff may change.

Sometimes you go from having 15 available cooks to 10 and you have to figure out how to make it work with the schedule. Maybe someone has never worked a set station and you have to teach them how to do it and to pick it up as quickly as possible. That definitely helps. When I graduated from CIA, I worked at Chipotle for 6 months and I wanted to learn how they ran their business, how they did their ordering and their overall philosophy. It was also a great experience. My whole plan was to work there as that would be the job that would pay the bills and then train at other kitchens when I had free time. But once I became a manager, they said I couldn’t do that because I needed to have open availability and if I was trailing someone when I had a day off and they needed to call me in if someone couldn’t make it – it would be a problem.

Around that same time, Eataly opened and I started working at the Flatiron location when it opened 8 years ago. I started working at Il Pesce as a line cook and became a sous chef there and then I wanted to do something new, and then about a year and a half/2 years later, I came to Manzo as a line cook and worked my way through the stations. After 2 years, I became sous chef and after about 2 years I became the chef here for 3 years. So I have been at Eataly ever since it has opened and I have been able to stay here so long because there is always something new here, a new challenge to learn and everyday, everyweek there is something new and different going on. It’s great to run your own restaurant while fitting in with the Eataly structure.

AM: What’s an average day like for you at Manzo?

CHEF AH: I don’t know if there is ever an average day especially in the restaurant business and especially at Eataly.

On average, I come in and check in with the sous chef to make sure that we’re on the same page as far as running the specials, double checking with what the line cooks are doing, always walking around and talking with everyone tasting everything to make sure it tastes right before we go into lunch or dinner service. Talking with the General Manager to make sure we’re on the same page in terms of specials and changes to the menu. As we go into service making sure that we are expediting service and that food comes together at the same time. Making sure it’s right before it goes out. As we are getting through service, making sure that we are cleaning up and that everyone is taking their breaks.

The best way to explain the difference between being a cook and a chef is that a cook is a player on the team, but when you are the chef, you have to be the coach and it’s hard for some people to make that adjustment because when you’re the chef, it’s no longer about being the best player, it’s about making sure that your players are doing the best that they can and that your cooks are as well prepared as they can be. Making sure that as a chef, we’re always teaching and always having people think about the next step and training the person behind them to make sure that they are getting ready for a new station. For example, today walking kind of slow so that the person who is on salad station is learning on veg station and maybe the person on veg station learns how to grill meat and the person on meat station begins to learn on pasta. Some of the more advanced people can do the chef thing. It’s all about teaching and making sure that the cooks know that it’s not just a job to them, but that they are learning as much as they can while they are here. In this business, when people aren’t learning, they will put in a year on their resume and they will go elsewhere. The more that you can keep them invested and buying in, it keeps them engaged and hopefully you have a good succession plan so that you have a full circle of training happening.

AM: We truly enjoyed attending a recent Chef Collaborations dinner at Eataly where the menu was created by you and Chef Gabriel Kreuther. What is the purpose of the chefs series that took place there and how did it mold the menu as you partnered with different chefs through this series?

CHEF AH: We had this idea about a year ago as we had done a renovation of Manzo’s dining room. The kitchen is now in the dining room and it was an idea to help cross promote Manzo as well as the guest chefs, with some of the proceeds going to charity. It was a great opportunity for our guest chefs as well as for me to work with them to learn different styles of cooking.

The style of food and chefs definitely brings a different flavor each time. We recently changed the format because when we first did it we had the guest chef’s dish and a dish from Manzo’s menu, but as we continued through the series in the next round – we changed it to be a 4 course menu. So it was a dish of ours, either on the menu or off, a dish from the guest chef, the main course was a collaboration between the 2 chefs and then having the dessert course. This way was much better for the series to run for example at the dinner you attended, Chef Kreuther and I had a great overlap as he is from Alsace and there is some overlap with Alsace cooking and Italian cooking. One of my favorite things on the menu is Testa (it translates to Head Cheese in English, but it’s Pig Head) and I wanted to showcase this as it’s about responsible sourcing and eating sustainably and sometimes using just the pork chop or just the pork tenderloin – everytime an animal dies – the whole animal should be used. To utilize pigs head, it goes along with that ethos. If an animal is going to lose its life, no part of the animal should go to waste. That’s a big part of Alsatian cooking and Italian cooking. For the first course, I wanted to do a mix of Alsatian style and Italian style so the Testa was already Italian and Italian cooking uses a lot of sweet and sour components, which is also true for Alsatian cooking with the German influence. So I wanted to do the sweet and sour cherries and then for the main course, it was a similar idea. We wanted to a trio of pork – the braised pork is kind of Alsatian by braising it in beer which is also common in Northern Italian cooking. The polenta and green tomato sauce was a little sweet and a little sour. When you ate it, it didn’t feel forced there was enough of an overlap between the Alsatian and Italian cooking that it comes together naturally. That’s what those dishes should feel like and if you do a little digging into it – it makes sense historically and the customer finds it enjoyable, accurate and traditional.

AM: What was it like for you to create and work with these chefs throughout this series?

CHEF AH: There have been different challenges. It’s interesting to see the chef’s different styles and influences. Like, Chef Marc Forgione’s influence was a late night French Dip, but deconstructed so there was a carpaccio of dry aged rib eye and there was an au jus component – there was a horseradish sour cream component to it and it still felt natural together. But when you heard the story behind it, it was like cool that makes sense. Culinary-wise there is always a different technique, so there was a dish with Chef Daniel Boulud that was made with clams and andoulie which was very popular. We did a pork belly with kimchi that was pretty successful – so it was interesting to see the techniques and sometimes when we would get the recipes, they were more informal, where others were more precise down to the gram. Overall, it has been fun to learn about the chef’s history, their inspiration for the dish and their style of cooking. In every one, there has been a different learning experience.

AM: For you dishes that you created, how did you go about deciding what it was going to be and what ingredients that you would be using? Do most of them come from Eataly that can be purchased there?

CHEF AH: For the most part, yeah! I would say that when I do a dish, you can purchase the products here at Eataly, but it also depends on the flow of the guest menu that the chef wants to do. If they want to do an antipasta, then maybe we do a pasta. If they want to do a pasta, then it doesn’t make sense for us to do a pasta for the four course tasting, so we will try to do an antipasta. The collaboration is always the main course and it’s about finding that balance and that the flow of the menu is natural.

For this month, the whole menu had a country feel to it. Chef Kreuther’s dish had the apple cider braised rabbit with saffron butter, so we liked this idea of refined rustic cooking, and I love Testa so I thought that would work and he loved it too. So we agreed on this dish which flowed well with the rabbit and then for the main course, pork 3 ways was simple and elegant and continued the sweet sour play.

When we did the collaboration with Chef Akshay Bhardwaj from Junoon it was very natural. We tried to incorporate some thing that were very common in Indian cooking and in Italiancooking. Naturally, you wouldn’t think that they would go together, but we did a Saffron Risotto with yellow lentils and lamb cooked two ways and this was really successful and I liked the dish a lot. It was because the lamb that we did, one part of it was Sicilian style and the other way was an Indian style where we had marsala and chili peppers and a lot of depth of flavor. We had Sicilian style lamb belly was cooked with garlic and herbs. The risotto was obviously Italian, but with the saffron in there it had the Indian approach along with the yellow lentils. When you ate it all together, it didn’t feel forced, you just loved the tasteplaying well together.

AM: Although this series has come to an end, will there be another?

CHEF AH: I’m not sure. I mean, I know that the rest of the year maybe not, but perhaps next year. I know there is an Eataly launching in Las Vegas so maybe this is something that we could do there. It will be a new concept in Las Vegas so maybe getting people to be aware of this location, they can bring in other chefs that are established in Las Vegas through this series. Overall, we loved the concept and I think that going into the end of the year, we will be more focused on truffles and getting our menu ready for the winter.

AM: How many times a year does the menu change at Manzo?

CHEF AH: Constantly ha! It’s an organic thing. You change the menu based on seasonality, availability, for example we recently took off summer squash because it’s fall and even though it’s a bit early to put winter squash on the menu, we can’t call out to summer squash because it’s not summer. Tomato season is winding down so even though we love selling heirloom tomatoes and caprese, we can’t run it all year and it’s not true to the Italian cooking philosophy.

Somethings that are on the menu are mainstays and they don’t change too much like some of the steaks we have – it doesn’t go out of season. But it’s the garnishes that might change and as we go into the winter, we want to make our menu more comfort friendly, so tomato based pastas aren’t so friendly with truffles so we do more butter and cheese sauces because it goes great with truffles. Just keeping the menu flexible for things like that is key.

AM: What are your favorite dishes that you like to create at Manzo?

CHEF AH: Well that’s a tough question! I like doing something that is traditional but a little bit different. A good example of this is the lamb shank that’s on the menu right now. In the springtime in Italy, much like we do a barbeque here in the US with a whole roasted pig on a spit, they will do lamb in the same way over an open fire. You eat it as soon as it comes off the fire.You dig into it when it is so hot that it burns your fingers and it’s so hot, but you eat it any way because it is so delicious. The dish translates to “lamb that burns your fingers” – we do a version of that, but it’s not the whole lamb because we’re not going to sell a whole lamb. So we do lamb shanks and it’s marinated with white wine and olive oil, thyme, rosemary, lemon zest and a little anchovy. These are all traditional flavors and we slow cook the lamb for 24 hours and then we cool it down. When the customer orders it, we coat it with salt and sugar and we roast it so it gets crispy on the outside and when you cut into it, it’s crunchy and juicyand falls off the bone. When you dig into it, it burns the roof of your mouth or your fingertips and it pays homage to the original. There's a story to it and it’s kind of modernized in a way that makes it appropriate to sell into a restaurant. You might sell 10 a day or 2, but if you cooked a whole lamb everyday, that wouldn’t be sustainable.

AM: That sounds really good – we’ll have to try it!

CHEF AH: Well you should come in soon as we’ll be taking it off of the menu soon as it is more of a spring or summer dish.

AM: Oh no!

CHEF AH: Realistically, we probably could change the garnish on it to make it feel more wintery, but the overall story of eating lamb in the spring or the summer time outside in the piazza where people gather around – is just like having a suckling pig for a barbeque – you think of it as more of a summery thing.

AM: Are you constantly thinking of different dishes and coordinating with the sommelier as well as your pastry chef?

CHEF AH: Yeah usually for pastry, there is some sort of collaboration between the party chef and myself, but I try to leave Chef Rebecca to have more creative freedom there and just make sure that it is something that we can execute consistently. As far as coming up with a new menu, we work with Central Kitchen. It’s like a group of chefs that oversee all restaurants at Eataly. I’m the Chef at Manzo, but then there are a team of 5 chefs at Central Kitchen which oversees all the restaurants as another set of eyes. If we weren’t all under one roof like Chef Wolfgang Puck who has 10 restaurants, Wolfgang isn’t in every restaurant every day, but he has a trusted team of people he meets with I’m sure that make sure things are going to plan, food costs are looked after and that the menu makes sense. The same can be applied here with our Central Kitchen, as they are not in everyday but they are making sure things are ok.

AM: How do you define your cooking style and how does that marry with the ethos of Eataly?

CHEF AH: That’s a good question. I like simple food that is well prepared. I like making something that is the best version of something that you have had before. Like, finding what it is that people don’t like about food or something that they could potentially like. A lot of people say that they don’t like mushrooms and when I was younger, I had a lot of bad mushroom – just thrown on pizzas with no seasoning and they got squishy and it’s a texture thing that grosses people out. I love mushrooms now and what changes them is when you get them a little crispy and mix them with a little garlic and butter and thyme. There are only 3 or 4 ingredients but it makes a lot of difference. Eggplant is another one if you eat it and there isn’t enough salt and you roast it – again, it’s a texture thing. If you get it a little bit crispy and roast it in a really hot oven, a good amount of garlic and oregano – people will eat it and the hugest compliment to me is when people tell me that they don’t even like eggplant but they ask me what I put in it to make it taste so good. I like to keep it simple as you don’t need to throw the kitchen sink on eggplant but if you find the right flavors to highlight it and to make sure the texture is correct – people can change their minds about it.

At home, I would say that I don’t cook strictly Italian. I cook some different things. The other day, I was kind of sick so I made some noodles with a lot of garlic, sesame oil and soy sauce – because when I’m sick I want to eat a lot of garlic which is good for your immune system. That’s not traditional anything – just ingredients that I like to cook with. My style is very simple and focuses on seasonality and it matches up with Eataly because our whole style of cooking is about paying respect to the traditions of Italian cooking.

The best way to explain the difference between being a cook and a chef is that a cook is a player on the team, but when you are the chef, you have to be the coach and it’s hard for some people to make that adjustment because when you’re the chef, it’s no longer about being the best player it’s about making sure that your players are doing the best that they can an that your cooks are as well prepared as they can be.

— Chef Adam Hill

AM: When you’re not cooking, how do you take time for yourself?

CHEF AH: I like watching football a lot and now that it’s football season, I’m very happy! I’m a Steelers fan. I like to go out with friends and it’s tough in the restaurant business as we don’t all have the same time off. Usually, when we get out of work at midnight, we’ve been cooking all day so we want to eat now because we haven’t all day. Sometimes we’ll go out for late night drinks and to grab a bite and since we're close to Koreatown, we go there as it’s open super late. A lot of people who don’t work in the industry are surprised that when we get out of work we don’t want to cook fancy food, we want comfort food. Like a pot of rice and bulgogi is great. Different kimchis and vegetables that are just stripped down and it’s not messed with too much. You want to be full and happy. I love Bonchon late night with their fried chicken wings. We try to go out once a week to go to the bars which turns into going to Koreatown for some Hot Pot or Korean barbeque. Late night tacos are a go to for me as I love Mexican food.

If I have a day off, I’m just doing laundry and relaxing. I’ll clean the house and if it’s on Sunday, then I am going to be a lazy couch potato and watch football!

Sake (pronounced SAH-kay not SAH-kee) fans rejoice, we sat down with Benihana Inc.'s Senior Director of Beverage, Alfredo Martinez to find out about RA Sushi, World Sake Day, how this rice wine is brewed and a few misconceptions about this beverage in this month's Something You Should know!

ATHLEISURE MAG: Can you tell us about RA Sushi, which we know is under Benihana Inc, the parent company to RA Sushi, Haru and of course, Benihana. Also tell us who you are and what you do at RA Sushi.

ALFREDO MARTINEZ: I’m the Senior Director of Beverage for all of the 3 brands that you mentioned as well as Samurai which is a concept here in Miami. We’re very lucky to have various brands. Benihana which everybody knows – we cook in front of you. RA Sushi, is the wild child. We are high energy, vibrant environment that is built on a strong happy hour with very innovative sushi. If you ever have a chance to go, we will be very happy to take care of you. It just so happens that during October, we will celebrate Nihonshu No Hi or World Sake Day and it’s just a world wide celebration day of Japanese food and culture. We’re thrilled to share a little bit of that which starts on Oct 1st and we will have specials such as $1 hot sake, Spiked Sushi Roll which is a brand new roll that we have where the tuna is marinated in sake and there is a sake pairing with it. We’re thrilled for people to try it.

AM: For those that aren’t familiar what is the process of making sake, are there varietals and in making it – is more like a wine or a beer?

AM: That’s a great question. The misconception comes when people call it a rice wine but it is actually brewed more like a beer. Since that is the case, it means that it is going to have someof the elements of beer making. The important things to remember about sake is that there are only 4 ingredients various varieties that you can choose from), water – which is very important so the sake depending on where it is brewed in the North of Japan or the South of Japan you’ll have different qualities of water which are all amazing – but one may be a little bit more heavier, softer or sweeter depending on water content and it will have a big impact on what sake will taste like. Then you will have different kinds of yeast, which the makers will have to select the right kind to go with the rice that they are using, and koji – a special Japanese mold that will help with the brewing process and the fermentation process. Sake is the only beverage in the world that goes through a complex fermentation, but most importantly it’s sulphate free, gluten free as well. The craft and mastery of the sake creations are what we try to showcase at the restaurant to have a varied assortment for our guests to try that come from all over Japan as well as the US.

AM: Is there sake production in the US?

AM: Absolutely, you have breweries that are popping up everywhere. You have some very established ones in California and Oregon. Now we’re also seeing some are popping up in Minnesota, Tennessee and Texas. There is a lot of interest in learning more about this very special beverage because it is very versatile with food. That’s another misconception that you should only drink sake with Japanese food. It goes well with things such as steak, cheese, even dessert! There is a sparkling sake that we have at RA Sushi that we actually create mixology with that, but also as a great way to just finish your meal.

AM: What are some of the sake drinking traditions and what do you guys have going on at RA Sushi for World Sake Day?

AM: What we try to do with the celebration is to train our servers and to share with people this experience. On Oct 1st, we have Sushi 101 Classes where people can come in to learn not only how to make sushi, sushi rice, how to pair it together, but also we pair it with sake. We also include traditions. For example, if I am sitting with you, it’s never appropriate for you to serve yourself sake. I would serve you as it’s important to embrace hospitality and that’s what we do in our restaurants. The other thing is that sake is used at various ceremonies and rituals like weddings, sumo matches, etc. When we open a new restaurant, we will break a new cask of sake to celebrate the fact that we have just launched a new property.

AM: Should it be enjoyed hot or cold and are there certain sakes that should only be consumed one way?

AM: Another good point! We have been used to drinking it hot, but it’s another misconception that it should be enjoyed this way as it’s best slightly chilled or room temperature. It depends on the type of sake. The best type of sake in my opinion to warm is the fuller body or Junmai. When it’s warmed to the perfect temperature it becomes a little sweeter and softer. The more delicate sake should be enjoyed chilled because you are eating lighter types of food with it. That would be my recommendation.

AM: You talked a little about this earlier but how is the Spiked Sushi Roll made?

AM: The culinary and beverage teams put our heads together and tried to think about how the best way to celebrate sake month in Oct could be. Our chefs came up with a sushi roll where the tuna is marinated in sake and its rolled with seaweed and rice and we top it with two kinds of tuna, white and red. We then pair it with a Nigori sake which has been infused with cucumber. So of course, when you're ordering this sushi, we are going to card you – so bring your ID! You’ll also experience the rich flavors of Nigori sake with the tuna.

AM: How is it celebrated in Japan?

AM: Well basically, it’s more of a cultural celebration. This event really marks the start of the brewing season of sake. There are a number of small celebrations in the houses because people are saying goodbye to their loved ones before they go to the breweries to produce this beverage for days in a row. They have to be there everyday.

AM: So how long is the brewing season?

AM: It can go anywhere from 4 weeks to 8 weeks and then there is an aging period. So all together, it’s 6 months for it to be brewed. It's meant to be drank within a year. For our restaurants, that's why there is such a big dynamic in how we change our menus. It’s a great opportunity to try different styles because they are all going to be a little different.

AM: How do you toast someone or say cheers on World Sake Day?

AM: When you come to our restaurants, we have a lot of things going on during the whole month of Oct! But when you are with a group of friends, you just raise your glass and say kanpai! That’s the traditional way to say it in Japan.

We just released the Sept Issue of Athleisure Mag with our celeb cover, CNBC anchor, Melissa Lee. We talked with her about when she knew she wanted to be a journalist, reporting on finance news, how she approaches hosting 2 shows and how she takes time for herself. In this issue, we also chatted with Boy II Men’s Nathan Morris about his new show, Hit Properties with Nathan Morris on the DIY Network, out next month! We also recap NYFW SS19 and we talked with Dr Rebecca Robbins on how to prepare for your nightly rest as well as Daylight Savings Time.

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Spotify

Albert "Prodigy" Johnson of Mobb Deep passed away from his lifelong battle with Sickle Cell Anemia Blood Disorder last year and this six-part pocast series from WNYC Studios delves into how he got into the music industry, his talent, his fight for his health and the people that loved him that supported him professionally as well as keeping him well.

Throughout the podcast, you hear from Prodigy as well as his brother, former doctors, Big Twins and Roxanne Shante. Through his sicknes, this disease also shaped how he lived, his thoughts on life and eventually it left him to rap and times he battled the disease in order to perform.

Although he was in and out of the hospital to manage the disorder, Prodigy continued to tour in the last decade of his life despite feeling his bones were breaking and that he was on fire. The show takes you on his tours and shows how he navigated hip hop and had a series of people in his life that supported him in living his dream up to his last performance which would eventually begin his final hospital stay in Las Vegas.

S2. SLOW BURN

SLATE

Apple Podcasts

Slow Burn looks at what it was like going through political scandals. Last season, they focused on Watergate and the fall of Nixon from the infamous tapes to those that you may not have been familiar with the scandal who lent their voices to highlighting it.

This season, they focus on the Impeachment of Bill Clinton which includes a number of the -gate scandals and and of course Monica Lewinsky and the perfect storm that converged to bring all of these activities to light. The show covers the concern of Clinton's infidelities leading to his run for president, various women that were already known as well as how Linda Tripp cornered her "friend" Monica into talking with the FBI when she thought she was just meeting her for lunch.

We go behind the scenes with a number of people who worked with the Clintons as well as those who were on he investigation share their stories (even though Monica herself declined interviews for the podcast). Through the 8 episodes, listeners will revisit the events and see how it was framed.

ORDEAL BY INNOCENCE

Amazon Prime

Agatha Christie's novel is brought back to life again in Ordeal By Innocence. An aristocratic family looks to rebuild their life after the brutal death of their wealthy, philanthropic matriarch. With her death on her estate, the family looks at her adopted son Jack. Family wounds are reopened when a person arrives to provide an alibi for Jack who is accused and convicted of the murder.

When his name is cleared, there is the sobering reality that the murderer is still out there and has the potential to be one of them!

Founded in 2013, Sourced Adventures’ mission is to make the outdoor accessible and affordable to anyone and everyone who lives in New York City. Since then, they have expanded to more than 5 different US cities and now offer a suite of international destinations as well.

Sourced Adventures has its roots in the travel industry. The brand’s founder, Kyle Davidson was an Adventure Tour Guide in a previous life. Now, that same commitment to a great customer experience is embodied by the company’s tour guide feels as a central sentiment within the company culture. The SA Management team now consists of a diverse group of travel professionals with varied experience including the Ski industry and Outdoor Education.

We had the pleasure of attending a recent trip that left NYC and combined yoga in a vineyard, a wine tasting and some free time to enjoy the space as well as to continue drinking more wine. Day trips include your transportation, lunch on site and the opportunity to bring a group with you or to meet new people. Trips leave from two locations in the city earlier in the morning and return early evening which allows you to go home and continue your night.

Sourced Adventures has three main product offerings. The flagship products are local adventure day trips out of several US cities including NYC, DC, Boston and Chicago. The goal with these products is to make it easy for absolutely anyone to escape the city and get into the outdoors. They also have several guided and unguided international trips to destinations such as Iceland, Mexico, Scotland and more. Finally, they work with corporate and private clients to build tailor-made international itineraries or custom corporate retreats.

Feedback is an integral part when it comes to adding new adventures to the offerings at Sourced Adventures. When we attended our adventure, we noticed that a number of people had attended their Hiking and Brewing Program or had planned to do so. According to the Sourced Adventure team, this trip was included due to repeated requests from the community of travelers for a hiking trip to be offered.

Our issue is covered by Dagmara Wozniak, who competed in the 2012 and 2016 Summer Olympic games and received the bronze medal in Rio. As she prepares to return to the Team USA team in Tokyo, we shot our cover girl at the Manhattan Fencing Center. We talk about her Olympic journey, how she fell in love with the sport, and where she has enjoyed traveling around the world.

Additional interviews include NASCAR's Ryan Reed and how he manages his diabetes; we sit down with Louisville based interior designer Natalie Officer; the power of olive oil and health is shared by restaurateur and author Chef Seamus Mullen; we talk about yachting with Adventure Chef and star of BRAVO's Below Deck Mediterranean's Chef Adam Glick; composer, guitarist, producer and entertainer Tetsuro Oda shares his love for creating music for anime as well as Rock & Roll; for fans of USA Network's The Sinner - we talk with Ellen Adair about acting, the scene of scenes in the show and how she gives back to a number of great causes; and we chat with Tia Mowry about how she and her family stays organized.

We have a number of features that are in each month's issues including The Art of the Snack - focusing on NYC's City Kitchen, Bingely Books, Bingely Streaming, Something You Should Know, Athleisure List, Athleisure Beauty and more roundups that focus on how to dress for Labor Day Weekend, 5 must have sneakers to wear in and out of the gym.

The global denim business is a $100 billion dollar industry and is a staple in our wardrobe. We had the chance to talk with Andrew Olah and his daughter Emily Olah, who are luminaries in their industry. Together with their team, they run a series of businesses that further the denim industy from Olah, Kingpins (which we attended earlier this summer) and Denim Days. We sat down to find out about the upcoming Denim Days taking place this fall.

ATHLEISURE MAG: We enjoyed checking out Kingpins and are looking forward to Denim Days in NYC this fall. We look forward to being media partners this year. Tell us about your backgrounds and how it led to where you are now.

ANDREW OLAH: Well we’re really excited to talk with you about Denim Days! Let me share a little about me first. I’m second generation in the textile sales business so early on I kind of changed it and switched to denim. We’re from Canada and we used to do every kind of fabric.

I grew up in jeans and in the 60’s, jeans weren’t so accessible and they didn’t have any connotation of any kind of social position. In my culture they did, but not in the rest of the world. I couldn’t wear my jeans - some schools wouldn’t allow you to wear them etc. So it’s all I wore and when I got to represent companies that made denim or corduroy I loved it because I knew that I could wear it – how could you not wear what you were selling? Even in the denim industry back in '97 when I was thinking of moving to NYC, I had to think about it because I would have had to wear a suit.

Eventually, we moved the business to fabrics in denim. I worked for the first denim mill ever outside of the United States which was a really lucky job. It was an Italian company – the Italians impacted the denim industry really really early on being the first ones to use denim in non-traditional shapes. In the American history of denim if you look at vintage pictures, it’s all workwear related and very traditional styles.

The Italians were the first ones to say, let’s make a sexy top, a sexy dress etc. I don’t know if you have ever heard of a company called Fiorucci that’s what they did – fashion tops and fashion bottoms in weird shapes. No one had ever heard of that or thought of it in America really. Obviously there were no fabrics in the United States to do that and when people were sourcing they realized it was cheaper for them to make that shirt outside of the US and to do it in Asia so this started to happen there and this started the denim industry in Asia. The Italians impacted the industry because they enlarged what was seen as a jeans industry by the shapes and the sizes and by women's wear.

The second job that I got was to work with a Japanese company. Again, the Japanese have a huge impact on the jean industry globally – I’m talking about global business and not just American. So the Japanese recreated vintage. Their emulation of vintage was better than the original vintage. It’s like someone copying a Mustang from ’65 and making it 10 times better than the original one and yet looking the same – that’s kind of what they did. They’re obsessed with the components and application so their obsessions make them uncompetitive. They have their own cache. So the company moved to NY in ’98 and we wanted to meet customers and we already had 20-30 customers but we wanted 70 so we started Kingpins as a tradeshow because we wanted to meet more customers and have them come in, hand out their business cards and say hello. When we first stated in the beginning, we used to do personal introductions to everybody because the shows were small.

Kingpins started in 2004 and we never even charged anyone for it, it was just a party and we did it for 2 or 3 years, until 2007 when the recession hit, and we switched the business model to being for profit and now Kingpins is the largest tradeshow in the industry for supply chain – not to boast and quite accidently. It was never our aspiration but it just happened. Our Amsterdam show is really really huge.

AM: And why Amsterdam?

AO: We picked Amsterdam because the community in Amsterdam loves jeans. The late mayor of Amsterdam was a believer in jeans and he felt it was the business for his city. They did a study and they found that Amsterdam had more jean brands per capita than any other city in the world. Which is easy when you have a population of 700,000 – a little more difficult if you’re a city like Tokyo, Istanbul, Sao Paulo* or LA even. That was their mantra and the fact is the fact that that is their business in Amsterdam. They have a lot of brands there and they made it their business to celebrate that to go with what was working for them and to try to get brands in this vertical to move there because they have an industry. They have the culture there and the population loves it there!

Do you ever notice that when we’re there people wear more denim there then here?

EMILY OLAH: Oh yeah 100%.

AO: It’s kind of weird because we’re jeans people and you go there and everyone is wearing jeans. Even in hotels the people working in the hotels and the restaurants - even the uniforms are jeans or denim! It's kind of weird whe you first see it. When we first went there, we stayed in this brand new boutique hotel and ever since people wore jeans and even their aprons were denim!

But anyway, we decided to do it in Amsterdam and there was also the issue of the House of Denim – have you heard of that?

AM: NO!

AO: Over the course of my career, of 40+ years I was frustrated that there wasn't a school for those in the denim trade. We all got jobs and we had to just learn o the job, but there ws no place to learn outside of that.

I have produced a class on jeans for 14 years at FIT which is known as the Capstone Course and they're preparing for their 5th year anniversary. Recently it was announced that there would be a New Jean School in Milan - so this is the start of a big difference in our industry as we grow up!

Now the House of Denim in Amsterdam started the first jeans school in 2012. They're also planning on putting a laundry in the city so that people can wash their jeans.

So in doing our supply chain tradeshow Kingpins there, they said that they wated to do a festival known as Denim Days which led us to doing it there.

What we didn't realize was how many people all over Europe and Turkey and other countries liked Amsterdam and loved shopping there. They loved going there and being their for inspiration. It was an amazing decision.

AM: So Emily, before we delve into Denim Days, how did you get into the denim industry?

EO: I went to college for biology. I was not a good student so I went and had various jobs. One day I got a phone call from my father and his friend – they were in a taxi. He said I needed to go to Portugal and learn the business with our family friend. I had to get my life together, learn Portuguese in 6 weeks if I was serious. I said yes. I packed up my life, learned Portuguese in 6 weeks (I went to language school 4-5 days a week) and moved there about 6-8 weeks after.I worked in a garment factory and worked in our friend’s shirt factory. I worked in every department learning each component of it together through it’s complete process. I had to make a garment where the pattern was made by me, sewn by me, finished by me and it had to be approved before I could work from the office.

AO: They wouldn’t let her out of the factory until it was approved.

EO: I was failed like 20 times. I sewed my finger, it was like your sleeve is a centimeter shorter then the other sleeve, try again So I eventually passed my production sewing job and I startedworking in the office.

AO: Who were your customers?

EO: My customers were Paper Denim, Burton Snowboards, AG and Marc Jacobs. So I had the American market and the factory that I worked for was a boutique factory so we did small runs. We did all kinds of products and not just shirts – it was shoes, bags, sweaters etc. In Portugal, all of the factories around us did small run production so I would just have to drive in a 50km radius to go to factories that did any kind of production. And then when I was ready to leave from Portugal I had been working with Rogan for awhile and got an internship with them here in NY.

AO: At that time, he was one of the most renowned designers in the industry.

EO: He was growing his business really quickly and there was this small staff of like 6 people when I went there as an intern. They had me running to midtown to check on their garment factory and whether their production was going ok and in 2 weeks they were like, “we have this new brand and we want you to run it.” I was like, “really ok”. They said, “it’s a really big opportunity, we’re going to do jeans and t-shirts. Production is already set you just have to deliver the goods.”

EO: I did all of the product development and the production. Jared who works here now, also worked there and developed the sales. That’s how I got started in the business.

AM: Wow everyone loved their jeans and the shirts were great! So how did you make your way here?

EO: So I worked for several brands in the premium area on the production side. I eventually moved to LA because a lot of them were there and I wanted to come to NY. I had an opportunity to work for the factory that I stated with and that brought me back to NY and I worked out of the Olah office. That’s sort of the beginning.

AO: A few key things happened that led to her being at the Olah umbrella. We never hired her.

EO: Yeah his business partner hired me.

AO: True, what happened was she was working with AG and Rock and Republic and then she moved back to NY to work with the Portuguese guy that she started with and we paid her salary because they weren’t going to pay her enough so we said there are things to do around the office and she had her own world and it had nothing to do with me so I thought that that was cool. Then he and I had some issues and the relationship got funky and one day when the relationship ended, she had no job, but was in our office. So we tried to see what she could do to justify her being her.

My partner kept telling me that she was really smart and I was glad to hear that, but I didn’t think about it.

EO: And now 11 years later, here I am haha.

AM: So what do you do here?

EO: So our business is segmented into 3 areas and I straddle all 3 in an operational way, but I spend most of my time in the events world like Kingpins and Denim Days.

AM: So how will Denim Days this year be different then Denim Days last year?

AO: One thing that we will do which is different is that we are changing the speaking. We had people speak last time. The day before we did Legends. But this year we will have something everyday on Sat and Sun all day long so the speaker element will be amazing.

EO: Right like speakers and workshops that will be engaging to the consumers that come in and it won’t be on a separate day. Quite honestly, our Legends last year were a bit more B2B. The access to the attendees will be a lot greater this year.

AO: If you come in and feel what’s going on, it will all be in one big room. It’s going to be much better this year!

EO: I think 2019 will be a big evolution because we are going to move Denim Days to be the same week as Kingpins so it allows us to have denim events for 6 days in a row as opposed to being segregated.

AO: Then it will be a proper festival because it will be 6 days in a row with B2B and B2C.

EO: It will be a lot more dynamic that way and will engage a lot more people.

AM: What made you want to introduce Nashville to Denim Days?

AO: They asked us. But they have started the Nashville Fashion Alliance* and the NFA people are nice and their arguments for the fashion industry to move there to me is compelling. They remind me a lot of Amsterdam.

EO: Yeah their local government is very similar to Amsterdam.

AO: Yes you have access to the mayor, the Senate, Senators, the governor – there is a whole level of community. When you have academia, politics and commerce mix, it’s like the perfect moment. It’s like nirvana – it doesn’t happen here, but when it happens, everyone is on the same page. All the people are not competitors you’re doing the same thing and it becomes a community. Amsterdam has nailed it – accidently – but they are in this status and if they don’t screw it up, it’s brilliant. Nashville sees it and is trying to create it and I believe that they will. Then they have the music industry and so when they came to us, we said yes. They said they would help us with the media. Little cities in many ways are the future. So it’s interesting for us.

AM: So what trends are you seeing in denim that we should keep an eye out for fall of this year and more specifically for Spring 19?

EO: It’s about fiber and performance.

AO: The biggest thing – everyone wants something special. In the old days, if you wanted something special it was about having the Jordache name on it and that was something special.

EO: And that was enough.

AO: I remember I had a friend telling one of the Hilfigers at the time that they should just sell their label at the checkout counter because you have all the same jeans. So Polo could be $5 for the label and Tommy could be $6 and this one is $10 and Levi’s could be $3 and you just stick it on because it’s all the same stuff. That’s the history of the jeans business.

Exceptional jeans products right now – I think that everyone makes exceptional jeans products so then the issue is what is the company like. Everlane has done really really well with jeans and they’re not a jeans brand – but they have done well. It’s about the company and what’sinside it and most of all how it fits and performance. Performance is everything and that means that you have to step out and find new ways of doing things.

EO: I completely agree. People know more about the product and want to know more about it. They have to have a reason for its existence and it just can’t be another piece that’s lined upon the shelf. Something in it that’s different than something else and that’s outstanding.

AO: Like, when you go to Selfridge’s. The jeans shop is huge and there isn’t one sign but the brand name – what is that? That is like having this table with bananas and then saying, which one do you want? This one is $105, this one is $98, this one is made in LA – I mean really? They’re bananas!

AM: Just so our readers are clear, in addition to having your tradeshow within the supply chain - Kingpins as well as a festival denim show - Denim Days; you also work with brands that want to become denim brands?

AO: Yes, we have 3 actual business models. In addition to the shows, we develop fabric and then we sell the fabric. That division would help small brands that we believe in. Scott Morrison he was doing Paper Denim – we helped him with that. We’re happy to help those that are looking to get into the business - to a point. You can give someone food, but you can’t help them chew it!

A day in the life of Team Athleisure Mag can be in the studio for a session, on set for a shoot, and checking out new brands/products coming to market. Earlier this month we spent the day at Propel Co:Labs Fitness Festival here in NYC at the Seaport District (the next stop is Chicago on Aug. 11th) for an entire day of workouts, sessions and we took some time to chat with celebrity fitness trainers and personalities in between workouts.

HARLEY PASTERNAK: I have been good friends with Kanye for about 15 years. So I’m inherited into the family. I’m good friends with Kim and Kanye, and with Kris, Khloe and the whole family. So when they were doing the show, Khloe reached out – I said let’s go!

AM: How long have you been with Propel and what was it that made you want to connect with the brand?

HP: That’s a good question. My background was originally in performance nutrition so I ran the performance lab/nutrition lab for the military for a number of years and most of the information on performance – a lot of it came from years ago from the Gatorade Sports Science Institute. That was the go to place for us as scientists to get our information to use with the soldiers. So the importance of functional foods and functional beverages has always been a big part of what I do and I really have had an issue with sometimes the sugar content of some of these beverages, and I met the Propel team through some mutual friends and I learned more about what Propel was doing. It reminded me so much of what Gatorade did back in the day and establishing itself as the definitive sports performance information source. Propel has really done the same with fitness and it’s not about the beverage, it’s about the lifestyle, the networking, the fitness community sharing with one another and celebrating together. Then they started explaining to me about Propel Co:Labs and it was really about the future and the present. I got so excited that I became a terrible negotiator because I said, “I’m in”.

The Co:Labs have been really great. As a fitness professional, it's often very individual and almost a very lonely experience. Everyone is so competitive with one another – so competitive but they have created these environments where people are sharing ideas and thoughts and celebrating moving together. They're bringing in pop stars and giving the due and professional attention to the fitness industry that most brands haven’t even come close to.

GUNNAR PETERSON: I’ve been a personal trainer in Beverly Hills for 29 years. I started working with the LA Lakers last year as the Director of Strength and Endurance and am reprising my role this year – should be a new challenge and a lot of fun. And I’ve been working with Propel for a number of years because I think that they do it better than anybody in bringing fitness and sports together by collaborating versus all the people that kind of horde information and don’t share and feel that their way is better. I think that Propel opens it up and makes it the way that it should be.

AM: What’s your method or the way that you like to work and train people?

GP: I do different workouts with people because everyone is different as they have different goals, perceptions weaknesses, injury histories, likes and dislikes – although that doesn’t play that much of a part. I'm strength based and I do a lot of cardio intervals to it, movement, mobility etc it’s pretty comprehensive. The one group that we don’t cater to or get asked to do something is body builders or those that are looking to put mass on – that’s not what we do.

AM: A lot of our readers loved seeing you in Khloe Kardashian’s Revenge Body on E! and wanted to know how you got involved in that!

GP: Well I’ve known Kris and the clan – I’ve known those guys for 20 years. I worked with Kris and Kim so when Khloe came to me to make a big change in her life, we got after it. She puts the work in like any athlete that I have worked with and she had her moment. She made huge changes into her body and I wrote the passage on fitness in her book and she created the show and asked me to be on it and there was no way that I was going to miss out on that opportunity to share a small part of what she did with other people and to put it out there for everyone to see. I mean I have had text messages from a lot of people that have had huge takeaways from this.

AM: So how excited are you to be here today for this event?

GP: This is terrific. I have done a number of these with Propel and they have exceeded expectations and they keep going above and beyond. I mean, every venue is great and this one with the Brooklyn Bridge in the background and this giant rooftop with no space constraints – this is going to be a great day today!

YOGA GIRL: I just taught a class on a rooftop overlooking the Brooklyn Bridge. It’s kind of insane. We have 300-400 people here, and it’s been super, super fun. I taught a class [at Propel Co:Labs Fitness Festival] in L.A. and then taught a class here, and it’s been so community building and so great.

AM: What is the best way to get started in yoga practice?

YG: I always give the recommendation to go find a studio and go take an actual class. There’s so many things you can do online. There’s YouTube and there’s online yoga. But, having a teacher who you can ask questions to, especially if you’re a beginner, is great so you can learn the poses correctly and have someone to align you if you need help. It’s good to start off with a teacher and then transition a little bit more to home.

AM: What are several yoga postures you would recommend for stress relief?

YG: Anything forward folding or forward bending, especially seated, is really nurturing. Legs up the wall pose is a super distressing pose. A forward bend, legs up the wall, child’s pose and reclined bound angle are good poses.

AM: How do you maintain balance with your busy schedule?

YG: I try to find pockets of rest in my day. If I have a really busy day full of meetings and things, I’ll make sure that I have a whole hour to eat lunch and not do multiple things at the same time all day. I’ll take a bath with my baby in the morning, always. I keep that a super serious thing, and I rest in between all the hectic stuff. And then I find it’s easy to keep the energy up all day.

AKIN AKMAN: Well Akin’s Army is a mindset really. I like to say that it’s a higher standard with everyone that trains with me. The mindset is constant process. It’s a workout obviously but intended initially to tap into the athletes that didn’t have kind of training anymore. But then eventually it became more of a mindset.

AM: Can you tell us a little more about your fitness background?

AA: I grew up playing tennis and I went to IMG Academy which was known as Bollettieri when I went there at age 7. It was everyday except for Sundays which I had off haha. But now I train all day everyday – 7 days a week. So I started there and I got hurt around 16/17 and I was already coaching tennis at the time there too and was looking at playing pro and then when I got injured, I was out for a year and then in that time, I decided to go to college instead of trying to play tournaments. I thought that I would just go back to that when I fully healed. And then, it was tough to heal and when I came back and I was coaching at IMG, at 18, but I got hurt on my right wrist with bruising of the bone – so I moved on from playing tennis as much and started coaching. But it took me awhile before I started making coaching my everything.

I started coaching at Crunch Fitness in South Beach first in 2009. I was already teaching tennis at Flamingo Park in South Beach as well. Then I moved to NYC at the end of 2009/2010 and started teaching at Crunch here and then went onto SoulCycle in 2012 and then I really made it my everything and started teaching 40 classes a week.

AM: We have a number of friends who swear by your SoulCycle classes. How did you get connected with Propel and how did you get connected to Propel Co:Labs?

AA: Now you have to come! For Propel, I did a bootcamp with them awhile back through my sister who had a connection.

We did a roofdeck bootcamp around Chelsea – I don’t even remember the building! I met some of the head people that were putting this kind of a thing together – it was amazing and so much fun! Then we didn’t do anything until this year when they asked me to come back and we did LA and this – it’s been incredible!

AM: What are you doing today as we know you’re on the schedule of events?

AA: My class today is again, it’s a full body workout. The way that I teach, it’s tough but you do as much as you can and it’s more about the perspective and the approach that you come to with it. Staying positive and being in that mindset. I try to keep the people hyped up and just full of energy and to do whatever they can and to give everything that they have got! That’s the point of what today is about!

ATHLEISURE MAG: You train a number of celebs and have been on a number of tours! Can you give us a quick rundown on your background?

NICOLE WINHOFFER: I studied Kinesiology, Alexander Technique, collusive body, Eastern Philosophy of well being and after that, I went on tour with Madonna and started training her dancers. She had an audition after I met her at that, she asked me to be her trainer full time and I worked with her for 5 years and I was the head trainer on her MDNA World Tour and her Sticky and Sweet World Tour, and then after those tours, I started teaching underground classes in NY in the basement of my apartment building in 2013 and we moved to the Standard Hotel on the 3rd floor of the Highline and I started to train trainers under me. I signed with Adidas by Stella McCartney as the first Global Brand Ambassador in 2014 and I partnered with Propel for the first time in 2016 when they did their first festival. Now we’re on our 3rd year and it has been such a great partnership!

and actresses, fashion designers and wealthy/affluent men and women) to bring my knowledge to people across all demographics across America and to be able to give them results and to instill in them that they have the power in them to achieve what they want. I really liked that process of being able to work with people in that way with those that didn’t really think that it was possible and were never felt to believe that way.

AM: How cool was it to be able to do your session at Propel Co:Labs in LA with Ludacris performing on stage with you?

NW: It was amazing! I call myself a Fitness Artist because I believe in self expression and music and moving your body as there is no correct way. And when Propel told me that the artist that I was going to share the stage with was going to be Ludacris, I thought – wow! It was so exciting and amazing. We worked with the Ludacris team for 6 weeks to figure out the playlist, timing, and they were so great and we had a soundcheck and the Propel team was so supportive. There were a lot of fun moments – there was one moment on stage where I grabbed the Propel bottle and like landed on a split in the floor and Ludacris looked around like, “what is happening” and I was like “yeah that’s right – this is happening right now”. The crowd loved it because they were all sweating and they didn’t feel like a work out because it was so much fun!

NW: The NW Method is a 55 minute experience that I take you through in order to free your spirit and to move deeper into your body and accentuate your curves. It’s a type of somatic training – there’s breath work, kundalini and it’s a bit more physical exertion like physical meditation – 20 songs that I match up the BPMs and I play songs that wake up your internal organs. Then it moves people past their brains to their bodies

AM: We saw you on Revenge Body with Khloe Kardashian – what was the process like for you being on that show and what have you gotten from being a part of it?

NW: They found me on Instagram! The casting director told me that my moves were cool and different and how I encompass eastern movement and dance. So I flew to LA for the audition and got the job. I loved that the show took my message (which I train a lot of A-List actors so they can feel themselves and move into their personal truth.

AM: Why do you like working with Propel?

NW: They are a collaborative brand, they listen to my ideas, they support my ideas and they are always looking to stand behind myself and the other artists that they have. Their innovation and willingness to try something new is amazing. The first Propel festival was 3 years ago in LA and it was really different because it was the first time that different fitness people came together and they provided this great experience. The last thing is music – they did a song with Jessie J. last year and the first year they did this song that incorporated a music festival and I built my brand around music. They just really support music in general and it makes it really easy for me to work with them.

AM: We love the bodysuits and the cool legwear that you have – what are your favorite fitness items that you love wearing?

NW: Oooo I’m a dancer so I love wearing Capezio and Danskin. I have friends that are seamstresses and they make me personal outfits so that’s always fun. I love my unitards and wearing bathing suits and anything that’s just not too fitnessy.

AM: You had this really cool look on your Instagram that was like chaps and a bikini bottom and embellished but it looked very cool!

NW: Yeah, yeah, yeah – that was from Patricia Field for the Propel festival. My friend who is a stylist came over and he sent them over for me to try, but they were way too heavy for me to dance in them haha!

AM: How do you give of your time?

NW: I am part of Girls Inc. which supports young girls in urban markets that don't have access to dance so I teach with them on tour and locally. I work with this group called Core Energetics which is a type of cognitive therapy and I work with some mental patients that don’t have things that healthy humans have through dance and time. I also volunteer once a week at an elderly hospital jut spending time, delivering food and playing games.

AM: Since music is so important to you and is so integral to your brand. What’s on your playlist right now?

NW: Well J Cole for sure – he’s my favorite he has a song called, Kevin’s Heart, I just downloaded the Carter’s album and I went ape shit! I love Rihanna – Needed Me, Ciara – Overdose, Disclosure's Latch featuring Sam Smith, those are my faves right now!

ATHLEISURE MAG: We're fans of Icona Pop as it's on a few of our playlists. You guys have a new album that you are working on – is there anything that you can tell us about that would be amazing!

CAROLINE HJELT: We’ve been writing on this album for quite a long time and we were just talking about it the other day saying, “how could it have taken us this long?” It’s just because we’re so bad at saying no to stuff! Like we love what we do and when we get fun things – we’re like, let’s squeeze it in and then we begin to go touring again. So it’s been taking a long time but we’re almost there and it feels amazing. I would say that I’m just as excited about this album as I am on the first one. It feels like when you're born. We've been working on it for so long and sharing situations and we’re very proud of it.

AM: That’s so exciting and your faces really show how much you’re pumped for this. Is there a drop date.

AINO JAWO: We don’t have a date, but the album will be done at the end of this year. It will be out earlier next year.

AM: So are you guys doing festivals right now?

AJ: Yes we’re doing a lot of festivals in Europe and a couple of shows as well here in the states. I think this is the last one here right?

CH: Yeah and then we move onto Europe.

AM: Did the Coppenhagen festival already happen – Soleima who is also on Big Beat was telling us about it.

AJ: Yes Rosklide, we did that last year it was so AMAZING! We have big shows all over the place.

CH: It’s a lot of traveling but we love that!

AJ: We also just got a house in LA where we will have our studio in there as well.

AM: Do you guys also live together?

ICONA POP: YES!!!

AM: How cute is that?

AJ: It’s a big house so you get your space and we’re going to build everything – from a fitness center to a studio.

CH: So we’ll never have to leave and you’ll never see us again! But we’ll have everything that we’ll need haha.

AM: It’s like a glam compound – love it. So what workouts do you guys typically do or what are you building into your home to do?

CH: Well we bought our first thing – the Assault Bike, the first one an all retro one! It’s great for us to have all of those things. I think we’re also planning on putting in a mat so we can do different kinds of workouts.

AJ: Yeah like yoga and my boyfriend is our personal trainer – so he is taking care of all the lifting weights stuff there.

CH: We also love working outside so this gym will be outside. We spend so much time in our studios so it’s great to get that fresh air and to hang out with your friends outside. Meanwhile, we’re working out. We also love working out together and like sometimes you have a longer time and other times your schedule is crazy so it’s important to get it in when you can.

AJ: I like circuit training and that’s a good way to get strong with different types. We always say lift weights with cardio as a lot of women don’t lift weights and that’s stupid.

CH: Yeah and also you realize that it’s a thing that you slowly and slowly get better and that’s when you feel your body start to change. Your posture, you have so much more in your muscles.

AM: So how excited are you guys to be here today with Propel Co:Labs – how did that happen?

CH: I think that they reached out to us and we got super excited because we do work out so much and that’s a huge part of who we are and for us it’s important for us to jump on stage for 1.5 – 2 hours and not gasp for breath! We want to deliver to our fans and be in really good shape and that’s why we were so happy to be a part of this.

AJ: I think that a lot of times, we do a lot of parties and people see us do shots on stage, but that's just a portion of what we do. There is another part!

CH: Yes, it’s just a part as we’re healthy and a lot of our fans say that they work out to our music. It lets them get over the hump and take their workout to the next level.

AJ: When you’re at the gym it just gives you that energy to say – yes! Sometimes I’m at the gym and I’m like “oh my gosh” this is us and I get a little embarrassed and then I sing along haha.

AM: What keeps you guys inspired when you’re making your music?

CH: I think traveling, hanging out with our friends which is so important to us but also what we’re trying to do right now is that every place we go to, we say what can we do here – what can we see? We really want to work on what we can see and to enjoy, experiencing etc. You can travel all over the world and just see a hotel room. But when you can go and taste the food that is special to that place or to meet the people from that region – that is really inspiring.

AJ: Then I feel like sometimes you need to get bored to like let things sink in. So take a little pause, get bored and then say hmm this is what I want to write. It works very well for us.

AM: Love that, it’s kind of like our belief in disconnecting to connect. So when you guys aren’t working, how do you relax and take time for yourself.

AJ: Mmmm Nature

CH: Yeah! It’s one of those things that’s so easy and sometimes you need a couple of days to say ok I can now breath and I’m not thinking about work too much. But when you come to nature, it happens instantly. Because you can look at water for hours and not feel stressed. You can look at the forest and animals and not feel stressed. This way you can connect with your body immediately as opposed to waiting to 5 days to come down.

AJ: I feel like a lot of times you don’t have that many days off. So we try to do mindfulness – just a couple of minutes a day and that usually helps a lot. It’s also about eating good food.

CH: Yeah just enjoying and appreciating eating really good food with people that you like. That’s also a luxury for me.

AJ: And exercise again. I mean you get so much endorphins from doing that. I don’t even see the workout as work as it’s just part of my routine. When I have a day off, I can do it longer and not be stressed about going someplace else. The worst thing is to be stressed in the gym as it breaks my heart.

AM: How do guys prepare before you hit the stage?

AJ: We drink coffee and listen to music.

CH: We usually, put on great music and get ready together as we have to be in sync. We talk about what we are going to focus on during the performance ….

AJ: Andwho we’re going to be on stage.

CH: Yeah like different personalities

AJ: Sometimes it’s David Bowie, sometimes it’s Prince, Michael Jackson – you name it and sometimes it’s just me haha!

This month's celeb fitness editorial (front and back) is Corey Calliet, Celebrity Fitness Trainer who has A$SAP Rocky, Michael B. Jordan as clients. He also trains a number of actors who are in some of your favorite blockbuster action movies. He has also been a trainer on E!'s Revenge Body with Khloe Kardashian. Our editorial focuses on what inspires him, explains the Calliet Way and his approach to training. Our July issue is focused on fitness which includes our day of training (as well as interviewing) along with Celebrity Fitness trainers Harley Pasternak, Gunnar Peterson, Akin Akman, Nicole Winhoffer and Swedish pop duo Icona Pop. We also talked with Hunter "The Sheriff" McIntyre who competed in the Tough Mudder X Championship presented by Kill Cliff.

Within beauty and wellness, we have OB/GYN Dr. Sherry Ross with us sharing Part II of our conversation that we had with her. awareness of a number of issues. We talked with the Co-Founders of Australian cult beauty brand, Bali Body. Our second editorial, Bring it On has tips on how to look stylish from what you're wearing, beauty, hair, drinking and hanging out.

We have a number of features that are in each month's issues including The Art of the Snack - focusing on Kelvin Slush Co, Bingely Books, Bingely Streaming, Something You Should Know with Emirates Airlines, Athleisure List, Athleisure Beauty and more roundups that focus on tennis style, 5 must have sports bras and more.